Kittencals Beef Pot Roast 2 Recipes

KITTENCAL'S BEEF POT ROAST #2

Steps:

• Season the roast all over generously with seasoning salt and pepper.
• Heat oil in a small roasting pan that has a lid.
• Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
• To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
• Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
• Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
• Set oven to 350 degrees.
• Place the roast fat-side up in the broth mix and cover the roaster.
• Cook in the oven for about 1 hour.
• Remove from oven and turn the roast onto the other side.
• At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
• Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
• Remove the roast to a cutting board and let rest for 20 minutes before slicing.
• Remove any fat from on top of the gravy and serve with roast.
• **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
• Delicious!

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY

Steps:

• In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
• In a small bowl mix together flour with black pepper and garlic powder (if using).
• Dredge the roast in the flour/black pepper mixture.
• Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
• Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
• Cover and cook on LOW for 8 hours or until the roast is tender.
• For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

KITTENCAL'S BEEF POT PIE

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
• In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
• Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in garlic and cook 2 minutes.
• Stir in the tomato paste for 1 minute.
• Stir in flour, then whisk for 1 minute.
• Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
• Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
• Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
• Add in the cooked potatoes and carrots; mix to combine.
• Season with salt if needed.
• Pour the mixture into deep-dish pie plate or casserole dish.
• Top with pie pastry, leaving about 1-1/2 inches all around the dish.
• Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
• Place on a baking sheet to catch any spills.
• Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
• Delicious!

KITTENCAL'S EASY CROCK POT CHUCK ROAST WITH VEGETABLES

Steps:

• Season the roast with black pepper and garlic powder (do not season with salt).
• Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
• Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine.
• Add in the browned roast and turn the roast a few times to coat in the broth mixture.
• Sprinkle the veggies around the roast.
• Cover and cook on LOW setting for 8-10 hours.

KITTENCAL'S CROCK POT FRENCH DIP ROAST

Steps:

• Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
• Place the beef roast in the crock pot.
• In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
• Place the bay leaf into the crock pot.
• Add in enough water to almost cover the roast then mix to combine.
• Cover and cook on HIGH setting for 2 hours.
• Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
• After cooking skim off the fat that has accumulated on the top.
• Remove the gravy and reserve.
• Discard the bay leaf.
• Shred the meat with a fork or slice thinly.
• Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

KITTENCAL'S BAKED BEANS AND GROUND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Heat the oil in a large skillet over medium heat.
• Add in onions, celery and green pepper and jalapeno peppers (if using) cook stirring for about 5-6 minutes or until softened.
• Add in the garlic and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet.
• Stir in Parmesan cheese (if using) cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine.
• At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick).
• Grease a 13 x 9-inch baking dish or an oval baking dish.
• Transfer the mixture into dish.
• Bake uncovered for about 40 minutes.
• Remove from oven and sprinkle with cheese (if using).
• Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.

KITTENCAL'S POT ROAST MARINADE AND TENDERIZER

Steps:

• Pierce meat with a fork all over.
• Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
• In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
• After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
• Place the roast in a large heavy-duty ziploc freezer bag.
• Pour the marinade from the bowl over the roast and close and seal bag.
• Turn the bag several times to coat.
• Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
• When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
• Season with salt and pepper, then cook as desired.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.